Categories: Desserts

Ingredients

• 1/2 cup (1 stick) butter, softened
• 1/2 cup sugar
• 1/2 cup light brown sugar, packed
• 1 cup smooth peanut butter
• 1 large egg
• 1 tsp. vanilla extract
• 1-1/4 cups bread flour {or all-purpose flour}
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• Filling:
• 1-1/4 cup caramels, unwrapped
• 1 Tbsp. water
• 2 Tbsp. milk
• 2 tsp. coarse salt

Directions

1. COOKIES: Preheat oven to 350°F.
2. Spray 24 mini muffin cups with cooking spray; set aside.
3. Beat together butter, sugar, and brown sugar until smooth.
4. Add peanut butter and mix just until blended.
5. Add egg and vanilla and mix well.
6. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
7. Gradually add flour mixture to wet mixture, just until blended.
8. Roll out your cookie dough into balls. {The size of each ball will depend on how big you want your cookie cups. I did about 1-inch ones, but next time I will probably do 2-inch ones.}
9. Place one ball into each of the 24 muffin cups.
10. Bake for 12-15 minutes, or until lightly golden.
11. After baking, use the end of a wooden spoon and press down the center of each cookie to make an indentation for the caramel.
12. Let cool completely.
13. FILLING: In a medium, microwavable bowl, microwave caramels and water uncovered on high for 1 minute.
14. Stir and continue to microwave in 15-second increments until caramels are melted and can be stirred smooth.
15. Stir in milk.
16. Fill each cookie cup with about 1 tablespoon of melted caramel.
17. Sprinkle with salt and let stand until set.

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